[ October 12–15, 2021    McCormick Place    Chicago, IL USA ]


Prepared Foods

Dave Krishock, Kansas State University, Grain Science Industry

PROCESS EXPO | Expert in Residence Hydrocolloids and Specialty Starches Dave Krishock | Kansas State University Or do you know them as gums/stabilizers and modified starches? I recently presented two lectures to my Baking Science II students at Kansas State University, the first on Specialty Starches (Not Wheat or Maize) and the second on Hydrocolloids, […]

Chris Simmons, UC Davis, Food Science and Technology

PROCESS EXPO | Expert in Residence Closing the loop with wastes from fruit and vegetable processing Chris Simmons | UC Davis, Food Science & Technology The notion of “closing the loop” refers to production of products using waste streams that are generated during that product’s life cycle. Biomass residues from food processing present many opportunities […]

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